Air-Fryer Mini Chimichangas

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain.

Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.

Preheat air fryer to 375°.

In a large bowl, combine cheese, sour cream and chiles. Stir in the beef mixture.

Place an egg roll wrapper on work surface with a corner facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in the sides.

Brush the top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to keep them from drying out.)

Place the chimichangas in a single layer on greased tray in the air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side.

Serve warm with salsa and additional sour cream.